Vanilla Pancakes

Posted December 15, 2011 by Bill

One recipe of ours that seems to get some flack are our pancakes. We have had quite a few people write to us saying that they didn’t come out right. The common complaint is that the batter is too thick. Since we do not want anyone to be unhappy with any recipe that we post, we decided to revisit our pancake recipe to make a few minor adjustments in an effort to resolve any issues.

I really wanted to see if the pancakes would work out okay without coconut milk, and just using water. Since the pancakes use so little liquid, I was really hoping they would work fine with just water. If you aren’t using coconut milk in your home for anything besides making these pancakes, then it would be a bit of a waste. I also wanted to try out a recipe without any added sweetener. The vanilla in the recipe will give a hint of sweetness, but typically pancakes are eaten topped with something sweet, so why add sweetener to the pancakes themselves?

The pancakes worked out great with the simple recipe changes, however they had the same consistency as the previous ones we made. I wasn’t really going for a change in consistency, because I knew we were happy with the consistency the last time we made them. I really was just looking to change the recipe so that it was a bit more simple, and without sugar.

We have made these pancakes with slight modifications twice this fall, and each time they came out great. A few things we took note of for those struggling with this recipe…

1. Coconut flour tends to be dry. That is why the use of so many eggs is needed. They are not conventional pancakes, they aren’t going to have the same consistency of conventional pancakes.

2. It helps to cook them in a non stick frying pan. We have made them in a cast iron, but it really helps to use the non stick. Our favorite non stick frying pan is non toxic by Healthy Earth. It is wonderful and we actually got it for an awesome price at Marshalls.

3. Use lots of butter or coconut oil to cook them. This makes them super yummy as well as help with the cooking.

We really enjoyed these pancakes. They are a nice grain free treat breakfast to have every once in a while.

Let pancakes cook for 1-2 minutes, flip, and cook for a remaining 1-2 minutes. Pancakes will be ready to flip with the batter is firms up slightly. If the pancakes are still too runny, allow them to cook a bit longer before flipping.

Primal Palate Cooking Channel

I never ate many pancakes before, because I hated the sweet syrupy stuff put on them. I DID enjoy some pigs in a blanket things as a kid, so I made these and instead of sugar free syrup, it was lots of Kerry Gold on the pancake, then roll it up around a good sausage link.

Reading this blog at 9:15PM and wanting something different for "dessert", out of curiosity, I quartered the recipe to make just 1 pancake, in a ss-pan using 1 T coconut oil and 2 tsp butter. No problem with sticking. Nice to know there is a paleo pancake option available! I'm thinking of adding a little butternut squash to the mix in place of the water next time. Thanks!

We have never tried to freeze them. They would probably be ok. Give it a shot!

baybe81

June 24, 2014

Daughter is allergic to eggs. I have always been told nothing works as an egg substitute with coconut. Do you think anyhing would work? Flax eggs or energe egg replacer??? Thanks! She would love these!

Kara McCartney

October 20, 2014

Baking is chemistry – you can’t just substitute out one item and have everything else work. Everything else would have to be changed as well. Sorry, there’s not an egg substitute for this. -Kara